Mini Egg Speckled Cake
A four-layer chocolate Mini Egg speckled cake with lilac buttercream and a realistic robin’s egg finish. This Easter showstopper combines rich cocoa sponge, smooth vanilla frosting, and a playful speckled effect.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
CHOCOLATE SPONGE
500 g unsalted butter, softened
500 g light brown soft sugar
9–10 medium eggs, room temperature
500 g self-raising flour
100 g cocoa powder
LILAC BUTTERCREAM
500 g unsalted butter, room temperature
900 g icing sugar, sifted
2 teaspoons vanilla extract
Purple gel food coloring
DECORATION
Cadbury Mini Eggs
25 g cocoa powder
1–2 tablespoons water
Instructions
1. Preheat oven to 170°C and line two 8-inch deep cake tins with parchment paper.
2. Cream butter and brown sugar for 3–5 minutes until pale and fluffy.
3. Add eggs gradually, mixing well after each addition.
4. Fold in flour and cocoa powder until just combined.
5. Divide batter evenly and bake for 50–60 minutes until a skewer comes out clean.
6. Cool cakes completely on a wire rack.
7.
8. Beat butter for buttercream for 5 minutes until very pale.
9. Add icing sugar in batches, then vanilla and a small amount of purple gel coloring.
10. Level cakes and slice each in half to create four layers.
11. Stack layers with buttercream between each.
12. Apply a thin crumb coat and chill for 30 minutes.
13. Apply final smooth coat of buttercream and chill again.
14.
15. Mix cocoa powder with water to create a thick speckling paste.
16. Flick speckles onto chilled cake using a brush.
17. Decorate top with piped buttercream and Mini Eggs.
Notes
Use gel food coloring to avoid soft buttercream.
Chill the cake before speckling to prevent running.
Store finished cake covered at room temperature for up to 3 days.
Find it online: https://pinchofwarmthbakes.com/mini-egg-speckled-cake/